Numerous studies have shown that growing up on a farm, the calcium and protein in milk, and drinking natural, unprocessed cow's milk in early childhood protects against the development of immunoglobulin E (IgE). The latter are above allresponsible for allergy symptoms. A recent study by Franziska Roth-Walter and Erika Jensen-Jarolim from the Institute of Pathophysiology and Allergy Research at the Medical University of Vienna and the inter-university Messerli Research Institute has shown that a cow-derived protein in milk called beta-lactoglobulin is a key molecule that is involved in the so-called farm effect, which protects against allergies.
The agricultural environment trains the immune system. Children who play in the cowshed and drink untreated milk are less likely to suffer from allergies and asthma. Doctors refer to this state of the immune system as the protective farm effect. The study authors recently published their material in the journal “Journal of Allergy and Clinical Immunology (JACI)”. In laboratory and animal model studies, the research team showed that beta-lactoglobulin prevents allergies. This only happens when it carries its natural ligands, such as plant pigments from green grass. Conversely, the protein in milk without allergens behaves exactly like an allergen.
The antiallergenic properties of natural beta-lactoglobulin can be explained by the fact that this protein specifically releases its ligands to the immune cells. This process can therefore prevent possible inflammation due to allergies. In addition, the natural ligands prevent IgE antibodies from docking to the beta-lactoglobulin protein. In this way, children with milk allergies should be able to tolerate it better.
New molecule with perspective
The scientists are introducing the protein in milk produced by cows, beta-lactoglobulin, as a new molecule in the study. In addition, this, together with its natural ligands, is of interest with regard to the protective effect against allergies known as the farm effect. Circumstances could lead to loss or deficiency of these ligands. This could happen, for example, due to industrial milk processing or poor quality animal feed. These conditions could turn the well-tolerated milk protein beta-lactoglobulin into an allergen.The Studygives hope that the farm effect can be made more practical and used to prevent allergies.
